Corn and Tomato Salad {top, left} two cans crisp yellow corn (drained), two cans white corn (drained), three large tomatoes (chopped), half of a large sweet onion (chopped), half cup fresh basil (chopped), four tablespoons apple cider vinegar, quarter cup olive oil, sprinkles to taste of oregano, sea salt and pepper. Mix all together in a large bowl. Best served after chilled for a few hours or next day.
Sweet Potato Veggie Burgers {top, right} two cans cannellini white beans (drained), one large sweet potato (baked and peeled), two teaspoons maple syrup, one tablespoon or more to taste of chipotle seasoning (or other fun seasoning you have), salt and pepper to taste, quarter cup flour. Mash all together. Add more flour as needed to make formable patties. Coat patty in bread crumbs then pan sear in fry pan with olive oil. Top with dijon mustard, avocado slices and sliced sweet onion.
Crockpot Chicken Noodle Soup {bottom, left} add in crockpot five cups chicken broth, one can cream of chicken soup, half cup sweet onion (chopped), half cup celery (chopped), half cup carrots (chopped), half cup green onion (sliced), one can crisp yellow corn (drained), salt and pepper to taste. Cook on low for five hours. Add one and a half cups egg noodles and two large cans cooked chicken for an additional hour on high.
Chocolate Chunk Pecan Cookies {bottom, right} one cup unsalted melted butter, plus three quarters cup brown sugar and three quarters cup granulated sugar. Stir these three ingredients until combined. Then add one teaspoon salt, two teaspoons vanilla extract, two large eggs, two and a quarter cups all-purpose flour, half teaspoon baking soda, half teaspoon baking powder and mix all. Fold in two cups chocolate chips and two cups pecans (chopped). Scoop dough onto cookie sheets at desired cookie size. Refrigerate for 30 to 45 minutes. Preheat oven to 350 and cook for 13 minutes, yields 40 cookies.
The above delights were all inspired by Pinterest and will definitely be made again.
